Diabetic-Friendly Baked Fruit Custard Dessert

🥣 Ingredients

Base (soft cake layer):

• 1 cup almond flour
• 2 eggs
• 2 tbsp melted butter or coconut oil
• 2 tbsp Erythritol or Stevia
• ½ tsp baking powder
• ½ tsp vanilla extract

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Custard Layer:

• 2 cups unsweetened almond milk (or low-fat milk)
• 3 egg yolks
• 1 tbsp cornstarch (or skip for lower carbs)
• 2 tbsp erythritol or stevia
• ½ tsp vanilla

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Fruit Topping:

• Fresh or frozen:
  • Cranberries (like in your image)
  • Strawberries
  • Blueberries

⚠️ Use small amounts—berries are best for lower sugar.

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👩‍🍳 Instructions

1. Bake the Base:

• Mix all base ingredients into a batter.
• Spread in a greased baking dish.
• Bake at 180°C (350°F) for 10–12 minutes (just set, not fully browned).

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2. Make Custard:

• Heat milk + sweetener.
• Whisk egg yolks + cornstarch separately.
• Slowly combine, then cook until thick and creamy.
• Stir in vanilla.

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3. Assemble:

• Pour custard over the partially baked base.
• Add berries on top (press lightly into custard).

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4. Bake Again:

• Bake 20–25 minutes until custard is set.
• Cool completely before slicing (important for texture).

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✅ Why this is diabetic-friendly

• No refined sugar
• Low-carb flour (almond flour)
• Protein + fat slow glucose absorption
• Uses low-glycemic fruits

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⚖️ Portion Guidance

• Keep to small squares (about 2×2 inches)
• Pair with protein (like Greek yogurt) if needed

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💡 Pro Tips

• For ultra-low carb: skip cornstarch and use egg-only custard
• Add a pinch of cinnamon—it helps with blood sugar control
• Chill before serving for a firmer, cheesecake-like texture